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GREEK PASTA WITH TOMATOES AND WHITE BEANS
2 (14.5-oz) cans diced tomatoes with basil and garlic
19-oz can cannellini beans
½ clove garlic
½ t oregano
1 (10-oz) bag fresh spinach, chopped (about 8 c)
4 c hot cooked penne (about 1/2-pound uncooked)
1/2 c (2 oz) finely crumbled herb feta cheese
Combine tomatoes and beans in a large nonstick skillet over medium-high heat; bring to a boil. Reduce heat; simmer 10 minutes. Add spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Place 1 cup pasta on each of four plates; top each serving with 1-1/4 cup sauce and 2 tablespoons cheese.
2 (14.5-oz) cans diced tomatoes with basil and garlic
19-oz can cannellini beans
½ clove garlic
½ t oregano
1 (10-oz) bag fresh spinach, chopped (about 8 c)
4 c hot cooked penne (about 1/2-pound uncooked)
1/2 c (2 oz) finely crumbled herb feta cheese
Combine tomatoes and beans in a large nonstick skillet over medium-high heat; bring to a boil. Reduce heat; simmer 10 minutes. Add spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Place 1 cup pasta on each of four plates; top each serving with 1-1/4 cup sauce and 2 tablespoons cheese.